Light Chicken Puff Recipe
The taste of this very Light Chicken Puff recipe has played on my senses so much that I seldom consider any other recipe of Light Chicken Puff. No other ingredient will make Light Chicken Puff taste so awesome than Chicken. This compelling Light Chicken Puff is the Side Dish of choice for a winning meal. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
1/3 cup reduced-calorie mayonnaise
2 tablespoons all-purpose flour
1 cup skim milk
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 eggs, separated
3 cups chopped, cooked chicken or turkey breast (skinned before cooking and cooked without salt)
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 (2-ounce) jar diced pimiento, drained
Vegetable cooking spray
Directions
Combine mayonnaise and flour in a large heavy saucepan; stir until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in cheese, salt, and pepper.
Beat egg yolks until thick and lemon colored.
Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining sauce, stirring constantly.
Add chicken, onion, celery, green pepper, and pimiento, mix well.
Beat egg whites (at room tempetarure) in a medium bowl until stiff, but not dry; gently fold into chicken mixture.
Spoon mixture into a 9-inch square baking dish coated with cooking spray.
Bake for 35 minutes or until puffed and golden brown.
Serve immediately.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in cheese, salt, and pepper.
Beat egg yolks until thick and lemon colored.
Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining sauce, stirring constantly.
Add chicken, onion, celery, green pepper, and pimiento, mix well.
Beat egg whites (at room tempetarure) in a medium bowl until stiff, but not dry; gently fold into chicken mixture.
Spoon mixture into a 9-inch square baking dish coated with cooking spray.
Bake for 35 minutes or until puffed and golden brown.
Serve immediately.
